Wednesday, 8 June 2011

Once again I had a group of bananas sitting on my counter gettin' all spotty. They were literally beggin' to be used up. So, before the major heat wave hit (it arrived today) I decided to bake up a batch of this really moist, chocolatey snack cake. I figured it was a win-win. I'd use up 3 large bananas and get my chocolate fix all in the same bite!

So I baked this cake quickly after school yesterday, fed the kids a quick supper then the kids and I hopped over to my parents' pool to cool off. Brad was working late and texted me to say he wouldn't be home before his evening 'meeting' (ie beer & pub grub) with his fellow Cub leaders.

When the kids and I got home I went to check on my now cooled snack cake only to find a huge piece missing. My first thought? Someone broke in and ate some cake!! Like I was part of an infamous bear family and some Goldilocks broke in when she smelled my delicious snack cake. Honestly, that was my first thought.

The Nancy Drew in me would not be appeased by merely giving up on the 'Mystery of the Missing Snack Cake' so I called Brad (who was now at a restaurant with his Cub leader cronies) and asked him if HE ate the cake. He said that he had come home after work to change before going out and that yes he had eaten the cake. He then asked if I had thought someone broke in and stolen the cake (does he know me or what?). My silence proved his theory and he (and the other leaders) had a little chuckle at my expense. Hardee har har. But hey! Sometimes my baking is good enough to steal!!! ;)

Anyhoo, if you're in the mood for a chocolatey treat that has the taste of a brownie, the texture of a moist cake with a hint of banana this is for you! Perfect for dessert or any 'just cuz' moment. But be careful, it's so good someone may try to steal a piece!

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add mashed banana, beating until blended. Add eggs, one at a time, beating well after each addition.

In a small bowl, combine instant coffee and vanilla. Add coffee mixture to the butter mixture and mix well.

Scrape batter into an 8-inch baking pan lined with parchment paper and sprayed with cooking spray, spreading evenly. Bake at 350° for 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on rack.

6 comments:

That was a fun story to share ... I loved it, the husband sneaking in to steal the chocolate cake ... ok he really should have left a thank you note ... a little bit of appreciation can go a long way :) The cake does look really good, that chocolate is oh so visible.

Thanks, Chris. :) Yes, a thank you note or even a drawing of a thumbs up would have sufficed. ;) Needless to say there is only one piddly little piece of this cake left after only one day. If I'm crafty I can have it with some tea before anyone else is the wiser. ;)

Having grown up in Maine, I feel totally justified in saying this...what, was it ike 70?! I asked my dad the same thing earlier when he was complaining about how hot it was...It was already 79 degrees (F) at 6:30 this morning on my way down to class! By 1:00 on my way home it was in the mid 90's. And do you always buy too many bananas or something?! I'm just saying... Anyway, hope you're having a lovely week.

Welcome, Book Girl!! I hope you enjoy perusing my wee blog. As for the addition of tea to the blog? I do enjoy a nice cuppa in the evenings (as I curl up with a good book) but my love of hot beverages almost soley resides with my beloved coffee. :)

About Me

I am a Canadian Print Selection Specialist at a Library Wholesaler with a compulsion to cook and a serious reading addiction. You will either find me curled up with a good book or whipping up something in the kitchen!
I live in south-western Ontario and have been married to my hubby for 20 years. We have 3 kids -- Boy 1 (18 yrs) old, Boy 2 (16 yrs old) and Missy Moo (14 yrs old) and a mini Schnoodle named Scout.
If you have any books or products that you would like me to review please email me at thebakingbookworm@gmail.com. Companies, please read my Product Review Policy at the top of my blog before emailing me and note that I'm CANADIAN .

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Note About My Recipes

All of my recipes are either nut/peanut free or can easily be made nut-free by a simple substitution or omission. I have also attempted to post some egg-free and gluten-free recipes due to friends and family who have those allergies.